1. After the first addition of flour has been mixed in, the dough will be very soft and fall in "sheets" off a rubber spatula.
2. The second addition of flour makes the dough stiff enough to knead. Mix in only enough flour so dough leaves the side of the bowl and is easy to handle.
3. To knead, fold dough toward you. With the heals of your hands, push the dough away from you with a short rocking motion. Move the dough a quarter turn, and repeat motion.
4. When the dough has been kneaded long enough, it will feel springy, and be smooth with some blisters on the surface.
5. Place dough in a large bowl greased with shortening, turning dough to grease all sides.
6. Dough should rise until it has doubled in size. Test by pressing finger tips about 1/2 inch into dough. If the indentations remain, the dough has risen enough.
7. Gently push fist into dough to deflate. [ This is effectionatly called "punching down the dough"] Fold dough over and form into a ball. This releases large air bubbles to prdouce a finer texture in traditional loaves.
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